Encapsulated Citric Acid VS Fermento?
woodduck last edited by
I am going to try the Lebanon Bologna mix, after I ordered I saw it recommends using encapsulated citric acid.
On another site I read that fermento and be used as a substitute for the citric acid.
If this is OK to use, how much of the fermento should I use?
woodduck last edited by
sorry, I forgot to say, I already have fermento, but I would have to order the ECA.
@woodduck We don’t handle Fermento so I am hesitant to give an answer on anything other than the most basic information. From a basic internet search, it looks like Fermentos main functions are to add a tang and speed curing times. If those are the functions you are looking for then Encapsulated Citric Acid (ECA) will give you the tang that Fermento would and you can go right from stuffing to the smokehouse.
Again though, we don’t handle Fermento so we aren’t familiar enough with this to give you a solid answer, this is just based on what I was able to find on a basic internet search.
Are there any of our users more familiar with Fermento?
andrewsc last edited by
use the bacteria recommended for Lebanon bologna and naturely ferment. its way better
@andrewsc I agree that fermented and slow cured is a different taste. Many would say, and I am included in that many, that it is a better taste. But, there are also people who don’t like it as much as just quick cured and smoked. The fat starts to go rancid and that is the smell/taste that sets it apart. Again, I prefer that taste but not everyone does!
It is 100% worth doing at least once for the experience and the taste!
@Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.
let us know if any of this is helpful.
@Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy
@Dave-R Interesting. I would have not expected that much difference between the two.